Note: The bananas for this recipe should be very, very ripe—soft with ample brown spots on the peel. Use virgin coconut oil if you can find it. The ice cream will taste more intensely of coconut.
If your diet prohibits white sugar refined with bone char, feel free to substitute an equal volume of raw (turbinado) sugar here.
Read more on the technique behind vegan ice cream.
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- 6 very ripe medium bananas (about 2 1/2 pounds), peeled
- 1 tablespoon lemon juice from half a lemon
- 1 cup coconut milk
- 3/4 cup light corn syrup
- 1/4 cup virgin coconut oil (see note above)
- 1 tablespoon dark rum
- 1/4 teaspoon kosher salt
In a food processor, purée bananas and lemon juice until no lumps remain. With the food processor running, slowly pour in coconut, corn syrup, coconut oil, rum, and salt in slow streams.
Strain mixture into a bowl or container and press down on the surface with plastic wrap so the mixture isn't exposed to air. Refrigerate until very cold, 3 to 4 hours, then churn in ice cream maker according to manufacturer's instructions. Transfer to an airtight container and chill in freezer for 3 hours before serving. Let ice cream sit on counter for 10 minutes before scooping.